Pate Chinois du Quebec, or Shepherds Pie Anywhere Else

Instructions

1. Place the sweet potatoes in a pot with enough salted water to cover by an inch. Bring to a boil. Allow to cook for 30 minutes, or until the potatoes are soft enough to mash. Remove the potatoes to a bowl, add the olive oil and mash with a large fork, potato masher, or handheld mixer. Mash until smooth.
2. Using a dutch oven over medium high heat, add the oil, diced onions, celery and carrot. Saute until the onions are translucent, about 5 minutes. Add the garlic and the turnip and saute for an additional 5 minutes.
3. Add the pork sausage and the diced lamb, beef or pork to the dutch oven, saute until all the meat has browned. Add the red wine, and allow the red wine to completely reduce.
4. Add the stock, bring to a boil, then reduce heat. Let simmer until a thick slurry has formed. Remove the meat mixture from the heat. Stir in the thyme leaves and salt and pepper to taste. The meat can be refrigerated for up to 2 days.
5. Preheat the oven to 350F. Put the meat mixture inside of a casserole dish, or a 12 inch cast iron skillet. Smooth the potato mixture so that the mashed potatoes covers the entire surface area of the meat. Sprinkle the almonds over the potatoes. Place casserole dish, or skillet, into the oven for 25 minutes, or until the sweet potato topping starts to brown. Remove from the oven and serve.

Serves 6